Instructions: In a large soup pot, heat the oil, then saute the onions, green peppers, and garlic until they begin to brown. Cut in the tomatoes and cook over medium-high heat for about 10 minutes, stirring from time to time, until they cook down. Pour in the remaining tomato juice and the stock. Bring to a boil, add the rice, then reduce heat and simmer, partially covered, for 45 minutes.

When ready to serve, stir in the peanut butter until it melts and the broth is smooth. Reheat to a simmer, then ladle into bowls and sprinkle with crushed peanuts.

It can serve equally well as a provocative first course for 8 people...or as luncheon with salad and bread for 4.

Comments: This is really a pretty soup - juicy and intense, earthy and piquant. Many thanks to Canadian poet and novelist Jerry Newman for recommending it to me. (

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